These little beauties caught my eye in my new book Gordon Ramsey's "A Chef for all Seasons"... I'll be making and eating them as soon as philippe's off south beach....

Tomato and Parmesan gratinee tarts
from Gordon Ramsey's "A Chef for all Seasons"
Autumn sees the abundance of plump, full-flavoured plum tomatoes, which I enjoy serving pizza-style on discs of light crisp pastry. The tomato slices are bound with melted Parmesan shavings and then placed on top of the pastry just before serving. A bouquet of rocket salad tops each tart. SERVES 4 AS A STARTER
300g puff pastry, preferably home-made (page 214)
8 large, ripe plum tomatoes, skinned
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh parsley
50g fresh Parmesan, shaved with a swivel peeler
100g wild rocket
1-2 tablespoons Classic Vinaigrette (page 213)
sea salt and freshly ground black pepper
1 Roll out the pastry to a thickness of a £1 coin. Cut out four rounds about 12cm diameter, using a saucer or small plate as a guide. Place on a heavy baking sheet and chill for 20 minutes.
2 Preheat the oven to 200°C, Gas 6. Bake the pastry for 10 minutes, then place another baking sheet on top to press the rounds down and keep them flat. Bake for a further 8-10 minutes
until just golden. Remove to a wire rack to cool and crisp.
3 Slice the tomatoes evenly and arrange on another baking sheet in four overlapping circles about the same size as the pastry rounds (certainly no larger). Brush with the balsamic vinegar and oil, season and sprinkle with the herbs. Lay the shavings of Parmesan on top, making sure they connect with all the tomato slices - as they melt, the shavings will hold the tomato together.
4 Preheat the grill to the highest setting. When really hot, place the tomatoes under the grill
near to the heat. The cheese should start to melt almost immediately. Watch carefully - the cheese doesn't need to brown, just melt so it holds the tomato slices together.
5 Remove from the grill and wait a few seconds, then using a fish slice transfer each round
of tomato onto a pastry round.
6 Season the rocket and toss with the vinaigrette. Pile on top of each tart and serve immediately.